My recent attempts at making goatzzarella came up shy, leading less to a nice shiny ball, it came out less close to mozzarella than to caciocavallo cheese. So when Coach Farm tweeted me asking for a sample made from their milk, I tried another batch. With experience guiding me a bit about tweaking temperature and process, the second batch yielded something much better. And as a byproduct I made some ricotta (or rigoatta). Can’t wait to try it with some tomatoes or on a pizza!